 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
This is a really quick recipe, perfect for after work. If you don't like spinach, try substituting broccoli, peas or bell peppers Ingredients:
12 ounces uncooked penne pasta |
1/3 cup sliced green onion |
2 cloves garlic, minced |
1/2 lb fresh mushrooms, sliced |
4 cups fresh baby spinach leaves (, or use 1/2 of 10 oz. box frozen chopped spinach) |
2 teaspoons butter or 2 teaspoons margarine |
2 cups cooked turkey breast |
1 jar pimiento, drained |
1 (14 1/2 ounce) can fat free chicken broth |
1 (10 3/4 ounce) can reduced-fat cream of chicken soup (undiluted) |
1/4 cup nonfat sour cream |
pepper |
parmesan cheese |
Directions:
1. Cook penne according to package directions.
2. Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
3. Add spinach, cook until just wilted- approximately 1 minute.
4. Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
5. Drain pasta.
6. To serve, top noodles with turkey mixture.
7. Add pepper and parmesan cheese to taste.
|
|